Recipes
Posted on October 5, 2016
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This makes 8 individual puddings.

 

 

½ cup flax meal

 

¼ nutmeg clove

 

2 cloves

 

1 stick cinnamon

 

2cm ginger

 

60g activated walnuts

 

60g activated almonds

 

120g sultanas

 

6 medjool dates, pitted

 

2 tbsp sour cherries

 

2 dried peaches

 

2 dried figs

 

180g RAW almond flour or coconut flour

 

1 orange, zest and juice only

 

1 lemon, zest and juice only

 

2 vanilla pods, beans only (or 1 tsp vanilla extract)

 

1/4 tsp almond extract

 

90 g almond butter

 

90g coconut butter

 

150 g agave or yacon syrup

 

pinch salt

 

 

 

Method

 

Place linseed, cinnamon, cloves, nutmeg and ginger into high speed blender and pulverize for 1 minute on the highest speed (Thermomix 1min/speed 10).

 

Place walnuts, almonds, sultanas, dates, cherries, peaches and figs into a food processor with a “s” blade or Thermomix and chop on a medium speed for a few seconds until you see see a mixed fruit texture.

 

Add RAW flour, orange, lemon, vanilla, almond extract, nut butters, syrup and salt and combine until mixture froms a ball.

 

Shape mixture using a darion mould or small teacup, place on a baking paper lined dehydrator sheet and repeat until mixture is finished. Dehydrate at 105°F (around 40°C) for approximately 6 hours.

 

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